Deeply fudgy brownie cookies made with cocoa powder, sugar, butter, egg, flour, and chocolate chips—soft middles, crackly tops, very hard to resist.
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I wasn’t planning on making fudgy brownie cookies the first time. Honestly, I was tired. One of those afternoons. The kind where you open the pantry, stare for a second too long, and think, Chocolate would fix a lot right now. Brownies felt like too much commitment—pan, cooling time, slicing, patience (which I did not have). Cookies felt faster. But my heart? My heart wanted brownies. So I did what any slightly overwhelmed, chocolate-loving person would do—I mashed the two ideas together and hoped the universe was on my side.
And when those cookies came out of the oven? Crackly tops, soft centers, that deep cocoa smell filling the kitchen like a hug? Yeah. I ate one standing up. Burned my tongue a little. Zero regrets. They reminded me of those late-night baking moments growing up when “one cookie” was never actually one. You know that feeling, right?
Why you’ll Love These Fudgy Brownie Cookies?
I won’t say these are the only brownie cookies you’ll ever need… but I will say they’re the ones I keep coming back to. They’re rich without being heavy, soft without being raw, and very much toe the line between cookie and brownie—in the best way. These fudgy chocolate brownie cookies have that shiny, crackled top that makes people assume you followed a complicated recipe (you didn’t). They’re one bowl, no mixer, no chilling, and still somehow taste like you put in way more effort than you did. Are they fancy? Not really. Are they dangerous to have around? Absolutely.
Ingredient Notes
Let’s talk ingredients—not in a “lecture” way, more like how you’d explain it to a friend while leaning against the counter.
- Unsweetened Cocoa Powder: This is the backbone of the whole thing. The better it smells, the better your cookies will taste. I’ve used basic grocery store cocoa plenty of times and, honestly, it still slaps.
- White Sugar: Necessary. Not just for sweetness, but for that classic crackly brownie-cookie top. I wouldn’t mess with it too much unless you’re okay with a texture change.
- Butter + Vegetable Oil: This combo is doing a lot behind the scenes. Butter brings flavor, oil keeps things soft. Alone, they’re fine. Together, they’re chef’s kiss.
- Egg: Just one, and it’s enough. Too many eggs and suddenly you’re in cake territory.
- Vanilla Extract: It’s subtle, but it rounds everything out. Skip it once and you’ll notice something’s missing—even if you can’t quite explain what.
- Flour: Measure gently. If you pack it in, you’ll lose some of that fudgy brownie cookie magic.
- Baking Powder: Just a little lift. We’re not making muffins here.
- Chocolate Chips: Optional, but also… not really optional. I always add extra. Always.
How to Make Fudgy Brownie Cookies?
- Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This is one of those boring steps that ends up saving your sanity later.
- In a bowl, mix together the cocoa powder, sugar, melted butter, and vegetable oil. At first it looks kind of grainy and awkward—don’t worry. Once you add the egg and vanilla, it smooths out into this glossy chocolate mixture that smells like potential.
- Add the flour, baking powder, and salt next. I usually stir the dry stuff together lightly before fully mixing it in—less chance of overdoing it. And yes, overmixing matters here. When it looks like dough, stop. Fold in the chocolate chips gently, trying not to eat half of them. (I fail at this step regularly.)
- Scoop the dough—about 1 to 2 tablespoons per cookie—and place them on your baking sheets. You can press them down a little or leave them thick. Thicker means fudgier centers. Just saying.
- Bake for 10–12 minutes. They will look soft. Maybe even underdone. That’s correct. Overbaking is how good fudgy brownie cookies turn into sad chocolate biscuits. Let them cool on the tray for about 10 minutes before moving them. This part is hard. I get it.
Storage Options
On the off chance you don’t inhale all of these immediately, store the cookies in an airtight container at room temperature for up to 4 days. They stay soft, which feels unfair but wonderful. You can also freeze them for up to 2 months. A quick microwave zap later and suddenly it’s like you just baked them again. Dangerous knowledge, honestly.
Variations & Substitutions
I’ve played around with these fudgy brownie cookies more times than I’ll admit, and here’s what works.
- Add chopped walnuts or pecans if you’re into that classic brownie-with-nuts vibe.
- Stir in a pinch of espresso powder for deeper chocolate flavor without coffee vibes.
- Use dark chocolate chips for a richer, slightly less sweet cookie.
- Swap in dairy-free butter and chocolate chips if needed—it still works surprisingly well.
- A good 1:1 gluten-free flour blend usually holds up, though the cookies may be slightly softer.
What to Serve With Fudgy Brownie Cookies?
These cookies don’t need help—but pairing them is fun.
- Cold milk. Obvious. Perfect.
- Vanilla ice cream. Make a sandwich and suddenly it’s a whole situation.
- Coffee or espresso, especially in the afternoon slump zone.
- Fresh berries if you want to feel balanced (emotionally or otherwise).
Or just eat one straight off the rack while pretending you’re “checking the texture.” Been there. Still there.
FAQ:
Why did my brownie cookies turn out dry?
Probably baked a little too long or had too much flour. Pull them while they still look soft. Trust me—it feels wrong, but it’s right.
Can I make the dough ahead of time?
You can, but these are best baked right away. If needed, refrigerate for up to a day and let it sit out briefly before scooping.
Are these cookies or brownies?
Somewhere in the middle. Cookie shape, brownie soul. And honestly, I don’t think we need to label everything.
If you’ve been craving something deeply chocolatey, a little messy, and very comforting, these fudgy brownie cookies are it. Bake them. Eat one warm. Let me know—did you burn your tongue too, or was that just me?
Fudgy Brownie Cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated white sugar
- 1/2 cup butter melted and slightly cooled
- 3 tablespoons vegetable oil
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/3 cups all-purpose flour plain flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup semi-sweet chocolate chips additional optional
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a medium mixing bowl, combine the cocoa powder, granulated sugar, melted butter, and vegetable oil. Stir until the mixture is evenly blended. Add the egg and vanilla extract, mixing until fully incorporated and smooth.
- Add the flour, baking powder, and salt to the bowl. Lightly combine the dry ingredients before stirring them into the wet mixture until a uniform dough forms. Avoid overmixing. Gently fold in the chocolate chips.
- Using a cookie scoop or measuring spoon, portion 1 to 2 tablespoons of dough and place onto the prepared baking sheets, allowing space between each portion. Gently press the dough to the desired thickness.
- Bake for 10 to 12 minutes, or until the cookies develop a crackled surface and are set around the edges. The centers will remain soft and will firm up as they cool. Do not overbake.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
